Cornell and Kent State Have the First Official Gluten-Free Dining Halls

For many college students, maintaining a gluten-free diet is not an Instagram trend, but a lifestyle requirement. According to Dr. Alessio Fassano, the director of the Center for Celiac Research and Treatment in Boston who spoke with the New York Times, around 5 to 10% of college students suffer from celiac disease or other issues due to gluten.

Which is why two colleges — Kent State and Cornell University — are opening certified gluten-free dining halls, the New York Times reports.

The halls at these institutions are hoping to attract not only allergy sufferers and those with gluten disorders, but also students without dietary restrictions to make dining more inclusive. Risley dining hall at Cornell was already peanut and tree-nut free, and offers such yummy, gluten-free food options as stir fries, apple pie cupcakes, huevos rancheros, and poke bowls.

“It’s a huge relief to know I’m never going to become sick because of the food I eat here,” Amber Terschak — a Cornell senior with Type 1 diabetes, celiac disease, and a corn allergy — told the Times. “Just to be able to eat a grilled cheese again is incredible.”

According to the New York Times, something as seemingly inconsequential as a stray bread crumb can cause serious digestive pains for those with gluten sensitivities, which could lead to missing class. Mayo Clinic reports that a wheat allergy can cause such symptoms as swelling of the mouth or throat, itchy eyes, nausea, headaches, and skin rashes. For some, the ingestion of gluten can be life-threatening.

“Families tell us that Kent has become a top contender because this option exists,” said Shay Little, vice president for student affairs at Kent State, told the Times.